Sometimes,
a warm bowl of Cajun jambalaya is all you need to warm
your soul.

I know
the colder months have me craving different foods, so I want
you to cook along with me and try some of the recipes. A
warm bowl of jambalaya is all you need to warm your soul.

Cajun
food was never on my radar pre-Randy. It’s not a cuisine
our Lebanese household ate, and there really aren’t very
many restaurants to get Cajun cuisine around here. Randy
used to make his sons, Zach and Josh, Cajun foods on Sundays
when they were growing up. It’s a family favorite that has
become one of mine, too — not just because Randy makes it
and gives me the night off but because of the warm, deep,
complex flavors of dishes like jambalaya. Plus for some
reason, Cajun food just feels festive. I’ve never been to
New Orleans, but I’ve heard stories from many people who
have about the wild times of drinking, live music and
incredible cuisine.

If
Cajun is your jam, grab a cast-iron skillet or Dutch oven
and whip up a batch of this. I have a feeling jambalaya
might just earn a spot in your winter meal rotation.

———

CAJUN
JAMBALAYA

3/4
pound chicken, cut to small pieces

3/4
pound andouille sausage, cut into 1/2 inch pieces

2
tablespoons Cajun seasoning

4
tablespoons olive oil

4
tablespoons chopped garlic

1/2
cup chopped onion

1/2
cup chopped bell peppers

1/2
cup chopped celery

2 bay
leaves

1
tablespoon Worcestershire sauce

1
tablespoon hot sauce

4 cups
chicken stock

1 1/2
cups rice

3/4
pound shrimp (40-50 count is a good size)

Mix
chicken and sausage in a bowl with the Cajun seasoning,
making certain that the spice is mixed evenly.

In a
large skillet, heat the oil and cook the chicken and sausage
until lightly browned. Add garlic to the skillet to soften.
Add the Cajun holy trinity – onion, bell pepper and celery
– and cook until soft.

Add
bay leaves, Worcestershire, hot sauce and chicken stock and
then bring to a boil. Add rice and reduce heat, cooking
covered about 20 minutes, or until rice is tender. Add the
shrimp into the pot the last 10 minutes. Season to taste
with salt and pepper.